We have a lot of recipes here at QuinoaKitchen.com (just look to your left…at the top), but one of the main questions we get is – why choose Quinoa (pronounced – keen-wah) over rice? Is there really that much of a nutritional difference? So let’s compare rice vs. Quinoa and see what we can uncover.
What is better for you – Rice or Quinoa?
Reading Quinoa nutritional information may mean very little to you unless you have something to compare it to. Well, at least that’s how it was for me
I decided to compare the nutritional information from the most popular brand of Quinoa and compare it to the most popular brand of rice. By looking at some basic nutritional information side-by-side, I was able to determine a few things that might interest you.
Now, just for the record, I didn’t compare the nutritional information of Quinoa with just any ol’ white rice – I chose the cream of the crop – a very nice mixture of white and wild rice that is also supposed to be really good for you. I wanted to compare healthy food with healthy food.
Don’t let this wonder food called Quinoa fool you! Just because it’s good for you does NOT mean it is difficult to learn how to cook Quinoa. Quinoa cooks similar to your normal household rice does. For starters, all you have to remember is 2:1 – 2 parts water for every 1 part of Quinoa (note: if using a rice cooker to cook your Quinoa, you might need more liquid than what you use for standard white rice).
Quinoa can be used in many recipes. Since it is gluten-free, you can also work with it to put some baked goods back into your diet that you CAN eat.
Vegetarians can really benefit from adding Quinoa to their diet, too. Quinoa is a wonderful source of iron and protein and the slow-releasing carbohydrates in Quinoa can help maintain blood sugar levels. Read more »
Quinoa – it’s super nutritious, helps you lose weight, is gluten-free and so much more. Here is a great article that talks about the health benefits of Quinoa.
Health Benefits of Gluten Free Quinoa
Did you know the Incas valued not only gold as a metal, but also a golden grain? Actually, it’s not a true grain, but a seed classified in the pseudocereal family. Quinoa (keen wah) is the seed of the goosefoot plant and rich in nutrients. The Incas have used this food in their diet for 6,000 years.
Quinoa is grown in the high altitudes of the Andes Mountains. It is also being grown in Canada and the United States, but most quinoa is imported from Bolivia, Chile and Peru. It can only be grown at high elevations.
The Incas valued quinoa second only to the potato for nutrition. Spanish explorers and colonists destroyed the quinoa crops and forced the Incas to stop growing it. It was kept alive by isolated farmers throughout the last few centuries and grew back into popularity. In the 1980’s, 2 farmers from Colorado learned about quinoa from a Bolivian and began experimenting with it.
Quinoa is an important addition to the diet of those who have trouble digesting grains. Quinoa is gluten free and easy to digest. It is high in protein, containing all 9 essential amino acids, classified as a complete protein. Vegans and vegetarians will enjoy adding this grain to many recipes. It is rich in manganese, magnesium, iron, tryptophan, copper and phosphorus. It has many of the B vitamins as well. Read more »